Non-hygroscopic, water-soluble sugar products and process for preparing the same

ABSTRACT

Non-hygroscopic, water-soluble sugar compositions which are prepared by grinding together in a dry, solid state, a white sugar component and a &#39;&#39;&#39;&#39;pulverizing aid&#39;&#39;&#39;&#39; in the form of a watersoluble maltodextrin having a measurable dextrose equivalent value not substantially above 20, said &#39;&#39;&#39;&#39;pulverizing aid&#39;&#39;&#39;&#39; being employed in amounts ranging from about 5 percent to about 20 percent by weight of said total composition, the resulting product having an average particle size such that 95% by weight of the composition passes through a 325 mesh, said composition being further characterized as having a ratio of weight average particle size to number average particle size of less than 2. The compositions are free-flowing powders useful in preparing icings, buttercreams and fudges.

United States Patent [191 Sands et al.

[ Apr. 1, 1975 N.J.; Santino Paul Marino, Tarrytown, NY.

[73] Assignee: CPC International, Inc., Englewood Cliffs, NJ.

[22] Filed: Sept. 13, 1973 [21] Appl. No.: 397,189

[56] References Cited UNITED STATES PATENTS 9/1926 Farley ..426/214l2/1957 Shoorhoff 3,140,201 7/1964 Reimers 127/30 X 3,589,909 6/1971Godzickki 426/214 X 3,629,003 12/1971 Suzuki 127/30 3,642,535 2/1972Graham 127/29 3,652,298 3/1972 Mickevicz 127/30 3,669,688- 6/1972Thompson ..426/213X 3,736,149 5/1973 Knapp ..426/213X OTHER PUBLICATIONSChemical Abstracts, 75: 128661g (1971).

Primary ExaminerMorris O. Wolk Assistant Examiner-Sidney MarantzAttorney, Agent, or Firm-Albert P. l-lalluin; Frank E.

Robbins [57] ABSTRACT Non-hygroscopic, water-soluble sugar compositionswhich are prepared by grinding together in a dry, solid state, a whitesugar component and a pulverizing aid in the form of a water-solublemaltodextrin having a measurable dextrose equivalent value notsubstantially above 20, said pulverizing aid being employed in amountsranging from about 5 percent to about 20 percent by weight of said totalcomposition, the resulting product having an average particle size suchthat 95% by weight of the composition passes through a 325 mesh, saidcomposition being further characterized as having a ratio of weightaverage particle size to number average particle size of less than 2.The compositions are free-flowing powders useful in preparing icings,buttercreams and fudges.

17 Claims, No Drawings NON-HYGROSCOPIC, WATER-SOLUBLE SUGAR PRODUCTS ANDPROCESS FOR PREPARING THE SAME BACKGROUND OF THE INVENTION 1. Field OfThe Invention The present invention relates to non-hygroscopic,water-soluble fondants and, more particularly, to an improved drypowdered fondant product, and an improved process for producing thepowdered fondants economically and in commercial quantities. The termfondant as used herein is to be understood as comprising a mixture ofmicroscopic granular sugar particles and sugar syrup for use as thecenter of chocolate creams, fudges, icings and similar uses.

2. Description Of The Prior Art Fondant sugar used in the confectioneryart generally has a very fine particle size such that the particles tendto agglomerate or adhere to each other and to other surfaces. Thisundesirable property renders it difficult to properly proportion andotherwise use such products. Various additives have been employed in aneffort to overcome these objections. Such additives have includedstarch, corn syrup solids, invert sugar, waterinsoluble cellulose, andthe like. Such products and processes for producing the same aredescribed in the patent literature, e.g., US. Pat. Nos. 2,231,835,2,299,287, 2,828,356, 2,824,808, 3,085,914, 3,140,201, 3,365,331,3,518,095, and 3,652,298 and British Pat. Specification No. 1,007,109.

The most commonly used additive in connection with powdered fondantsugars is corn starch, which has been used as a non-caking additivesince it is substantially white, relatively odor-free, and inexpensiveand it is commonly copulverized in granular form with the sugar at therefinery.

Although corn starch is generally useful as a noncaking aid for powderedsugars, there are several disadvantages occasioned by its use from thestandpoint of manufacturing and the ultimate product which contains thestarch. The disadvantages generally are occasioned by the fact thatthree parts by weight of the starch per 100 parts by weight of thefondant sugar are employed to achieve the desired non-caking advantage.The use of the aforesaid amount of starch in the fondant renders theproduct difficult to manufacture, since -the starch tends to clog-up inthe sugar grinders and interferes with the sugar recovery systems. Inaddition, the starch has a tendency to absorb water and forms heavy,viscous masses when the fondant is used in a powdered icing and thestarch also tends to gelatinize when the fondant is placed in boilingwater.

Other fondant products which have attempted to overcome with the abovedisadvantages have included processes wherein a syrup such as invert isadded to the powdered sugar. Many products produced by this type ofprocess are commercially available under the tradenames Amerfond(described in US Pat. No. 3,365,331), DriFond, etc. While these productshave enjoyed widespread commercial success, they are quite oftenconsidered undesirable due to their hygroscopicity or tendency to cake.Some products contain both invert sugar or corn syrup solids and starchwith the powdered sugar. Such products are disclosed and claimed in thepioneering patented invention of Wadsworth et al., US. Pat. No.3,085,914.

Still another process for providing free-flowing fondant sugar isdisclosed in US. Pat. No. 3,652,298, wherein a water-insoluble celluloseis added to the powdered sugar. While these products are free-flowingand relatively non-caking, the products do not provide the properwater-solubility necessary for many uses in the fondant industry.

SUMMARY OF THE INVENTION The present invention relates to a new,free-flowing, copulverized sugar composition prepared by grindingtogether in a dry, solid state, a white sugar component and apulverizing aid" in the form of a water-soluble maltodextrin having ameasurable dextrose equivalent value not substantially above about 20,said pulverizing aid being employed in amounts ranging from about 5% toabout 20 percent by weight of said total composition, the resultantproduct having an average particle size wherein at least percent byweight passes through a 325 mesh, said novel composition being furthercharacterized as having a ratio of weight average particle size tonumber average particle size of less than about 2. Preferably, the newcomposition of the invention will contain from about 7 percent to about12% of the pulverizing aid in the total composition.

The present invention is also directed to novel icings, buttercreams andfudges prepared from the pulverized sugar compositions of the presentinvention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS The white sugar componentemployed in the practice of the present invention includes any type ofcrystalline sugar product, examples of which include dextrose, sucrose,lactose and blends thereof. Many of these sugars are well-known in theart and are conventional articles of commerce sold under varioustradenames. Such sugars are generally produced and crystallized byconventional techniques. The preferred white sugar component employed inthe practice of the present invention is sucrose.

The pulverizing aid in the form of a water-soluble maltodextrin having ameasurable dextrose equivalent value not substantially above about 20utilized in the practice of the present invention represents a knownclass of materials. The maltodextrins are also known as hydrolyzedcereal solids and such materials are commercially available under thetradenames Mor-Rex, manufactured and sold by CPC International Inc.,Maltrin, manufactured and sold by Grain Processing Corporation, Frodex,manufactured by American Maize- Products Company, and'Star-Dri l5,manufactured by A. E. Staley Manufacturing Company.

The terms maltodextrins and hydrolyzed cereal solids herein refer tothose starch conversion products having a relatively small amount ofdextrose and maltose. Generally, the dextrose content of themaltodextrins is less than about 2.4 percent by weight and the amount ofmaltose is less than about 9 percent by weight. As it is well-known inthe industry, the dextrose equivalent value in a starch conversionproduct having a value above about 20 is generally referred to as a cornsyrup solid; whereas starch conversion products having only a traceamount of dextrose as hereinabove referred to, are known as hydrolyzedcereal solids or maltodextrins. It is the maltodextrins describedhereinabove which are employed in the practice of this invention for thepreparation of the non-hygroscopic watersoluble sugar compositions. Thecorn syrup solids having a dextrose equivalent value greater than aboutare not suitable in the practice of the present invention, since theseproducts do not possess the proper properties to effectively causepulverization and thereby produce a sugar composition. The corn syrupsolids are also extremely hygroscopic, a property undesirable from thestandpoint of flowability and storing. In other words, the corn syrupsolids tend to provide a sugar composition which will cake or form lumpswhen stored.

The preferred maltodextrins or hydrolyzed cereal solids employed in thepractice of the present invention are characterized as having adescriptive ratio of at least about 2. The descriptive ratio is the sumof the percentages (dry basis) of saccharides of the maltodextrin with adegree of polymerization of l to 6 divided by the dextrose equivalentvalue. An especially pre ferred class of maltodextrins employed in thepractice of the present invention are derived from waxy starchhydrolysates and have a dextrose equivalent value in the range of fromabout 9 to about 13 and a descriptive ratio of at least about 2. Thesestarch hydrolysates or maltodextrins are prepared by the methoddisclosed in British Pat. No. 1,203,048, particularly Examples III andIV, and the corresponding disclosure and claims in US. application Ser.No. 181,566, the disclosures of which is incorporated herein byreference. These waxy starch hydrolysates or maltodextrins arecommercially available under the tradename of Mor-Rex l9 1 8,manufactured and sold by CPC International Inc.

The term measurable dextrose equivalent value (D.E.) referred to herein,is defined as the reducing value of the hydrolysate material compared tothe reducing value of an equal weight of dextrose, expressed as percent,dry basis, i.e.,

D.E. Reducing Value of Hydrolysate Material/Reducing Value of Dextrose X100 In the above equation, an equal weight of each of dextrose and thehydrolysate material is involved. The term dextrose equivalent value ofa starch hydrolysate is a common expression in the art for describingthe total reducing sugars content of a mterial calculated as dextroseand expressed as percent, dry basis.

It has been discovered that the hereinabove described water-solublemaltodextrins not only aid in the pulverization of the white sugarcomponent, but also co-act with the pulverized white sugar component,such as sucrose, to inhibit sugar crystallization which leads tocracking and crazing in icing formulations. It is believed that theinhibiting effect is attributed to the extremely low rate of moistureabsorption the watersoluble maltodextrin has on the pulverisate as aresult of the copulverization. It has also been discovered that thewater-soluble maltodextrins, when copulverized with the white sugarcomponent, exhibit a more rapid setting time, thereby reducing drippingand sticking, and resulting in a clean, brilliant glazing composition.

An essential aspect of the present invention comprises copulverizing awhite sugar component such as sucrose with the hereinabove describedwater-soluble maltodextrin. It is believed that the high shear forcesaccomplished during the copulverization cause the water-solublemaltodextrin to encase the minute white sugar particles so as to providethe unique free-flowing product of the invention. The copulverizationcan be accomplished by any suitable apparatus generally employed toprepare fondant sugars from granular sugar. A particularly preferredpulverizer suitable for the practice of the present invention includesthe MIKRO ACM PULVERIZER, manufactured by MikroPul, a division of theSlick Corporation, Summit, New Jersey- These pulverizers or comminutingmachines are de-' scribed, for example, in U.S. Pat. No. 3,285,523 toDuyckinck et al., the disclosure of which is incorporated herein byreference.

The process of copulverizing the white sugar component and thepulverizing aid may be simply accomplished by first dry blending thewhite sugar component, such as granular sucrose with the pulverizing aidand thereafter feeding the blend into the pulverizing machine.Alternatively, the white sugar component, such as granular sucrose, andthe pulverizing aid may be metered into the pulverizing machine. It ispreferred to blend the materials together prior to feeding them into thepulverizing machine. This blending step can be accomplished by utilizingthe feeding hopper generally provided with most pulverizing machines.

The copulverization is preferably carried out at ambient temperatures,i.e., a temperature ranging from about 15 to about 50C. Due to thehighshear forces accompanying the copulverization of the white sugarcomponent and the pulverizing aid, the temperature of the resultingproduct is somewhat higher than the feed blend. With most pulverizers,such as the air classification machine described in US. Pat. No.3,285,523, temperature problems do not generally occur.

It has been unexpectedly discovered that the use of the hereinabovedescribed pulverizing aid actually facilitates the copulverizationoperation. Thus, the blending of the pulverizing aid with the granularwhite sugar component prior to pulverization improves the efficiency inmanufacturing the fondant sugar product, as well as provides a producthaving unique and beneficial properties.

If desired, other materials commonly added to the white sugar componentduring comminution may be included, such as starch, cellulose products,etc. Generally, these additives will be present in amounts ranging from0-3 percent by weight of the total composition, preferably from about0.1 percent to about 1% by. weight. Even though these products, such assugar grinders starch, generally interfere with the pulveriza-.

tion of granular sugar when used in quantities amounting up to about 3percent by weight or more, the use of the pulverizing aid of the presentinvention alleviates the problems heretofore associated with these ma-.terials. In addition, it has been found that the use of a small amountof the conventional additives, i.e., from about 0.1. percent to about 1percent by Weight of sugar grinders starch in combination with thepulverizing aid, provides exceptional beneficial results from thestandpoint of processing and flowability.

In a typical example, 91 parts by weight of granular. sucrose is dryblended with 8 parts by weight of a water-soluble maltodextrin (thepulverizing aid) and 1 part by weight of sugar grinders starch orAmijel. The blend is fed into an air classification machine such as themachine disclosed in US. Pat. No. 3,285,523 which; is adjusted toproduce a comminuted product such thatmore than 95 percent passesthrough a 325 mesh screen. The resulting product is a copulverized,watersoluble, non-hygroscopic, free-flowing product which is suitablefor use or packaging.

Typically, the free-flowing sugar compositions of the present inventionwill be comprised of from about 5 percent to about 20% by weight of thepulverizing aid, i.e., the water-soluble maltodextrin having ameasurable dextrose equivalent value not substantially above about 20,from about 77 percent to about 94 percent by weight of the white sugarcomponent, i.e., sucrose, and from about 0 percent to about 3 percent byweight of sugar grinders starch, all copulverized such that 95 percentof the product passes through a 325 mesh screen. A preferred compositionof the invention will be comprised of from about 7 percent to about 12percent by weight of the pulverizing aid, from about 86 percent to about92 percent by weight of sucrose and from about 0 percent to about 2percent by weight of a sugar grinders starch copulverized such that morethan 95 percent of the product passes through a 325 mesh screen. Thefollowing examples further illustrate the present invention and willenable others skilled in the art to understand it more completely. Itshould be understood, however, that the invention is not limited solelyto the particular examples given below. The parts are parts by weight,unless otherwise indicated.

EXAMPLE 1 A series of dry fondants were dry blended by mixing thefollowing formulations:

'Mor-Rex 1918, a waxy starch hydrolysate having a D.E in the range offrom about 9-13 and a description ratio of about 2 or more.

Simple icings were made from each dry fondant formulation by blendingthe formulations with 14 percent by weight water. All of the icings inwhich Amijel and the maltodextrin were used were gritty and were notacceptable.

A portion of the dry-blended formulation of IX (91 parts by weightpowdered cane subar, 1 part by weight powdered starch and 8 parts byweight of the maltodextrin) was copulverized to fines of less than 6X(more 10 than 95 percent through a 325 mesh. A simple icing was preparedfrom the copulverized blend. The icing had good texture and it was notgritty. The product, when subjected to a taste panel, was veryacceptable. The dry blends of formulations VII and 1X were used for thepreparation of buttercream icings. Both formulations gave icings havinggood appearance, color and consistency; but, both were gritty. Due tothe grittiness these icings derived from the dry-blended products, theywere not acceptable.

A buttercream icing was prepared from formulation IX which had beencopulverized to about 6X (i.e., more than 95 percent through a 325mesh), and the resulting product had a remarkably improved texture andit did not possess any grittiness. The product was very acceptable to ataste panel.

EXAMPLE 2 Five samples of sugar blends consisting of granular canesucrose, maltodextrin as the pulverizing aid (Mor-Rex 1918, a waxystarch hydrolysate having a DB in the range from about 9-13 and adescriptive ratio of about 2 or more), corn syrup solids (as acomparison in place of the maltodextrin), and optionally, sugar grindersstarch were copulverized in an ACM (air classification machine)manufactured by Mikro-Pul (as described in US. Pat. No. 3,285,523, anddesignated as the Mikro ACM Pulverizer Model 10) to a fineness of 95percent through a 325 mesh screen. One of the five blends wascopulverized such that more than 95 percent of the comminuted productpassed through a 400 mesh. The sugar and added materials, such as thepulverizing aid were first dry blended to provide a homogeneous mixture.A control sample of the granular cane sugar was initially fed into thepulverizer to compare the pulverization efficiency of the sugar with andwithout the pulverizing aid. The output capacity of the pulverizationwas ascertained for each sample and recorded. All of the samples,including the control, were conducted under the same operatingconditions of power, airflow, etc. Table 1 summarizes the details andresults of the pulverization experiment.

TABLE 1 TEST SAMPLE Pulver- Mill Sucrose Starch izing Aid Feed Outlet(Parts (Parts (Parts Tempera- Tempera- Output Blend No. By Wt.) By Wt.)By Wt.) turc, F ture, F Capacity 0 100 64 73 168 A 93 2 5 68 75 272 B 91l 8 70 215" C 92 8 7O 98 330 D 91 1 8 70 273 E 91 1 8 70 8O 41"Maltodextrin, Mar-Rex 1918. having a D.E. of 9-1.1 and a descriptiveratio of 2 or more. "Corn syrup solids (high maltose containing).

Average of 3 runs, 228, 276 and 314 1bs./hr., respectively.

Pulverized such that greater than 95% passes through 400 mesh.

Final product was sticky and had a tendency to form lumps.

i.e., the output capacity of the pulverizer increased from 168 lbs./hr.for pure granular cane sugar to well over 200 lbs./hr. using the sameamount of power supply when a pulverizing aid is blended with the sugar.Thus, the invention provides a means for greatly improving the'efficiency and yield/power output in pulverizing granular cane sugar.Sample E had a lower capacity output in spite of the use of apulverizing aid, since the particle size setting was far more demandingthan the control and samples A-D. Thus, sample E does not represent adirect comparison insofar as capacity output, as is the case of thecontrol and samples A-D.

Samples A-E, as set forth in Table 1, were further analyzed to ascertaintheir physical properties. The samples were first analyzed to ascertaintheir particle size distribution using a Coulter Counter Analyzer(Program CC was used with data from the Coulter Model M, paragraph 15,which refers the operator to Section 6, paragraph 20). It states thatany given combination "Maltodextrin, Mor-Rex 1918, having a D.E. of 9-13and a descriptive ratio of 2 or more. Com syrup solids (high maltosecontaining). 1

As it can be seen from the data in Table 2, the copulverized sugarproduct of the invention has a narrow particle size distribution suchthat the ratio of the weight average particle size to the number averageparticle size is not substantially above about 2, and the ratio isgenerally about 1.5 or less. The aforesaid particle size distribution isan important feature attributed to the product of the invention, sinceit provides better flowability, and unfiorm solubility to the product.Furthermore, the narrow particle size distribution provides a productwhich will produce a smoother, less gritty product when made intoicings, fudges and creams.

The copulverized samplestsamples A-E) set forth in Table l were furtheranalyzed to ascertain the general physical characteristics, such asmoisture, protein, Angle of Repose, caking hardness. These analyses werecompared with the commerical products, Amerfond, a sucrose/invertproduct made by Amstar, and Drifond. The results of this analysis is setforth in Table 3.

TABLE 3 Analysis Of copulverized Sugars Sample No.

B C D Amer- Drifond fond Sucrose, 71 by Wt.

Starch. by Wt.

Pulverizing Aid.

7r by Wt.

Moisture. 7: Protein, 7: Angle of Repose,

4 Caking Hardness, psi 1 0000;: \XLOOLII Awocn O. O. 49. 5 l0. 1

"Maltodextrin, Mor-Rcx 1918. having a D.E. of 9-13 and a descriptiveratio of 2 or more. "-Corn syrup solids (high maltose containing).

of dial settings will represent a specific particle volume.

The particle volume may be calculated by using the 45 equation -V K X AX l X lower threshold. Using the Coulter Counter Analyzer, the numberaverage particle size and the weight average particle size inmicrometers Further analyses of copulverized samples A-E were made toascertain their hygroscopicity at 90 percent relative humidity. Theresults were reported as absolute weight gain (weight increase X 100,divided by original sample weight). The results of this analysis are setforth for each sample was ascertained and recorded. The rein Table 4.sults of the analysis and the ratio of the weight average particlesize/number average particle size are set forth in Table 2.

TABLE 2 Sample No. A B C D E Sucrose. "/1 by Wt. 93 91 92 91 91 Starch./1 by Wt. 2 l l l Pulvcrizing Aid,

by 5(1 812 8(1 8K1 811 Number Average Particle Size (Micrometcrs) 25.224.5 24.0 25.3 15.4

Weight Average Particle 37.6 36.6 37.0 37.7 23.0 Size (Micrometcrs)Ratio of Wt. Avg. Particle Size/Number Avg. Particle 1.47 1.49 1.54 1.49

Size

TABLE 4 Hygroscopicity Of Copulverized Sugars At 90% Relative HumiditySample No. A B C D E Sucrose, by Wt. 93 91 92 91 91 Starch, by Wt. 2 1 1l Pulverizing Aid,

(1 8(2 8U 8U 8U Moisture Gain,

One da 8 13 1O 8 7 Three ays 2| 30 22 18 17 Four days 27 38 29 24 22Seven days 44 61 49 39 37 "Maltodextrin, Mor-Rex I918. having a D.E. of9-13 and a descriptive ratio of 2 or more. Corn syrup solids (highmaltose containing).

As it can be seen from the data in Table 4, the copulverized sugarcontaining corn syrup solids (sample B) is far more hygroscopic than thesamples copulverized with the maltodextrin. Thus, the use of themaltodextrin provides a product which is more free-flowing,non-hygroscopic and non-caking than the products copulverized with cornsyrup solids. The free-flowing and non-caking features of the productsof the invention are very important characteristics, inasmuch as theproducts can be stored under relatively normal conditions withoutsolidification due to caking and lumping. In other words, thecopulverized sugar product of the present invention provides an improvedshelf-live over the fondant sugar products of the prior art and thecopulverized sugar product containing corn syrup solids.

EXAMPLE 3 This example describes the preparation of several fondanticings and creams employing the copulverized sugar compositionsdescribed as samples A-E of Example 2.

Two types of icings were made to evaluate the copulverized sugars of thepresent invention. In addition, icings were prepared from a laboratoryblend of 92 percent by weight of 6X sucrose and 8% high maltose cornsyrup solids, Amerfond and pure powdered sucrose. The recipes were asfollows:

Vanilla Fudge The'icings were evaluated on small cakes and after storagein covered paper cans. Penetrometer measurements were taken after oneweek and two weeks. The results reported are an average of from three tofive measurements on each icing. Appearance and flavor differences wereminimal among the icings of each type made from the various sugars. Theresults of the tests are set forth in Table 5. I

The data in Table 5 illustrate the drying or crust forming tendencies ofthe icings made with allof the fondant sugars after one week and twoweeks on cakes and in covered paper cans. The data represent millimetersof penetration into the icing in a given time interval (5 seconds).Therefore, the higher the reported number, the softer the icing. Thepenetrometer data in Table 5 illustrate that with the chocolatebuttercream recipe, the copulverized sugars of the present inventioncompared well with the 6X sucrose and Amerfond icings. In the vanillafudge icings, the data show that the icings prepared from thecopulverized sugars of the present invention (i.e., those copulverizedwith the maltodextrin pulverizing aid) made icings which were equivalentor superior to the icings made with 6X sucrose, Amerfond or corn syrupsolids. It is apparent from the above that the copulverized sugarcompositions of the present invention are capable of providing icingswhich are comparable or superior to the prior art and commericallyavailable fondant sugars. Moreover, the icings made from thecopulverized sugar compositions had excellent taste characteristics ascompared with the icings prepared from the prior art and commerciallyavailable fondant sugars. This latter result was unexpected due to thelarge amount of the nonsugar component present in the copulverizedcomposition.

The copulverized sugar compositions'of the present invention which canbe prepared more economically and have a better shelf-life than theprior art fondant sugars represent a marked advance in the art offondant sugars. The advance made by the present invention isparticularly noteworthy when it can be seen from (1) the data in Table 1that the pulverizing aid in the form of the maltodextrin greatlyimproves the pulverization of the granulated sugar, (2) the data inTable 4,

Icing Sugar 722 parts (a) Mix at low speed until Water 10.1 partsincorporated, scraping bowl \vell. Salt .4 part (b) Mix at medium speeduntil smooth (about 3 minutes).

Regular corn syrup 7.2 parts (0) Add and repeat above. Non-fat milksolids 2.9 parts Vanilla as desired Betricing 370 Shortening 7.2 parts(d) Add and repeat above.

(Durkee) Chocolate Buttercream Icing sugar 51.9 parts (a) Stir togetherDutched cocoa 5 2 parts Non-fat milk solids 2 1 parts Water 7.5 parts(b) Incorporate and mix at low speed.

Bctricing 370 24.9 parts (e) Incorporate each ingredient Mar anne 8.3parts thoroughly, scraping bowl Vanilla as'desired well; heat with wirewhip until light at medium speed (5 minutes).

TABLE 5 Crust Forming Tendencies Of lcings As Evaluated By PenetrationTests Pure Powdered Sample No. B C D 6X Sucrose 1 Amer- E F fond VanillaFudge lcings: Penetration, mm. (One Week) In paper cans 5 On snack cakes2.

Penetration, mm.

(Two Weeks) In paper cans 2.2 On snack cakes 0.7

Chocolate Buttercream Icings: Penetration. mm. (One Week) In paper cansOn snack Cakes Penetration, mm (Two Weeks) In paper cans 6. 9.8 7.4 7.6On snack cakes 3. 5.1 4.6 3.5

Maltodextrin, Mor-Rex I918, having a D5. of 943 and a descriptive ratioof 2 or more.

Corn syrup solids (high maltose containing), Laboratory blend.

which illustrates that the copulverized sugar compositions of thepresent invention are less hygroscopic, and thus have a lesser tendencyto form lumps than the corn syrup solids copulverized sugar composition,and (3) the data in Table 5 and the taste tests which demonstrate thatthe copulverized sugar compositions of the present invention are capableof providing icings which are either comparable or superior to those ofthe prior art. Thus, the present invention provides a plurality ofunique advantages which coalesce to provide the art with an improvedprocess and product in the fondant sugar art. In addition, since thepulverizing aid of the present invention, which replaces up to aboutpercent by weight of the sugar component, has good bulk density, thetotal composition has a bulk density similar to the prior art fondantsugars.

As an additional demonstration of the use of the vcopulverized sugarcompositions, doughnut glazes were prepared from the copulverized sugarproduct of Example 2, sample D. The glaze was prepared by adding 12parts of hot water to 50 parts of the copulverized sugar with thoroughmixing. The copulverized sugar immediately dissolved in the water. Warmdoughnuts were dipped into the glaze mix and thereafter placed on a rackto allow the excess glaze to drip-off. The glaze on the doughnuts wasrated as superb and had an excellent taste. Furthermore, the glaze didnot have as much stickiness as is generally associated with doughnutglazes.

Soft candy mints were prepared from the copulverized sugar compositionsof the invention using the following formulation: a gelatin solution wasprepared by dissolving 7 grams of 225 bloom gelatin in 700 millilitersof boiling water (the mixture was heated to completely solubilize thegelatin). To milliliters of the hot solution there was added 225 gramsof the copulity and hygroscopicity properties will notbe signifi cantlyapparent, whereas if the pulverizing aid is employed in amounts inexcess of about 20 percent by weight of the white sugar component, theresulting copulverized sugar composition tends to take on or as-@ sume,to an objectionable degree, the characteristics ofg the pulverizing aidand to depart from or lose the de-) sired characteristics of the primarysugar component. I

As alluded to hereinabove, the new copulverizedl sugar products of thepresent invention have a number of desirable advantages andcharacteristics over prior art fondant sugar products, including (1)they are extremely water-soluble and can therefore be easily used tomake a variety of confectionery products which require water-solubilityfor their preparation, (2) they are relatively non-hygroscopic, whichenables them to be more free-flowing and storable for long periods oftime without the formation of undesirable lumps or cakes; (3) they arecheaper to manufacture because the pulverizing aid facilitates thepulverization process; (4) they have a bulk density similar to thefondant sugars of the prior art; and (5) they are capable of providingsuperior icings and glazes.

As it can be seen from the above, the present invention provides aunique process wherein a pulverizing aid in the form of a maltodextrinhaving a measurable dextrose equivalent value not substantially aboveabout 1 20 improves the pulverization of granulated cane sug-l ars suchas sucrose. The copulverized sugar product of the present invention, dueto the improved efficient copulverization, has a narrow particle sizedistribution wherein the particle size of substantially all of thecopulverized sugar product is generally not substantially above about 40microns.

It will be appreciated that sugar materials other than granulatedsucrose can be used in the practice of the present invention, such asblends of granulated sucrose and dextrose (in its anhydrous ormonohydrate form), dextrose, levulose or lactose.

While reference has been made to the use of the Air ClassificationMachines described in U.S. Pat. No. 3,285,523, it will be appreciatedthat other comminuting machines are suitable, such as the machinesdescribed in U.S. Pat. Nos. 3,241,776 and 3,436,025 and the machinesknown as Mikroatomizers.

While the invention has been described in connection with specificembodiments thereof, it will be understood that it is capable of furthermodification, and this application is intended to cover any variations,uses, or adaptations of the invention following, in general, theprinciples of the invention and including such departures from thepresent disclosure as come within known or customary practice in the artto which the invention pertains and as may be applied to the essentialfeatures hereinbefore set forth, and as fall within the scope of theinvention. We Claim:

1. A copulverized, non-hygroscopic, free-flowing, water-soluble sugarcomposition comprising a white sugar component copulverized with apulverizing aid in the form of a water-soluble maltodextrin having ameasurable dextrose equivalent value not substantially above about 20,said pulverizing aid ranging from about percent to about 20 percent byweight of said sugar composition, said sugar composition having anaverage particle size range such that at least about 95 percent passesthrough a 325 mesh screen, said sugar composition having a ratio ofweight average particle size to number average particle size of lessthan about 2.

2. The copulverized sugar composition of claim 1, wherein saidpulverizing aid is present in amounts ranging from about 7 percent toabout 12 percent by weight said sugar composition.

3. The copulverized sugar composition of claim 1, wherein saidpulverizing aid is a maltodextrin having a D.E. in the range of 9-13,has a descriptive ratio of about 2 or more, and is derived from a waxystarch.

4. The copulverized sugar composition of claim 1, wherein said whitesugar component is sucrose which is present in amounts ranging fromabout 77 percent to about 94 percent by weight of the sugar composition,and said pulverizing aid is present in amounts ranging from about 5percent to about 20 percent by weight based on the weight of the sugarcomposition.

5. The copulverized sugar composition of claim 1, wherein saidcomposition additionally contains up to about 3 percent by weight of astarch or a cellulosederived product.

6. The copulverized sugar composition of claim 1, wherein saidcomposition additionally contains from about 0.1 percent to about 1percent by weight of sugar grinders starch based on the weight of thesugar com position.

-7. A copulverized, non-hygroscopic, free-flowing, water-soluble sugarcomposition comprising a copulverized mixture of from about 86 percentto about 92 percent by weight of sucrose, from about 7 percent to about12 percent by weight of a pulverizing aid in the form of a water-solublemaltodextrin having a measurable dextrose equivalent value notsubstantially above about 20, and from about 0 percent to about 2percent by weight of a sugar grinders starch said by weight based on theweight of sugar composition, said sugar composition being characterizedas having an average particle size range such that at least about 95percent passes through a 325 mesh screen, said composition being furthercharacterized as having a ratio of weight average particle size tonumber average particle size of less than about 2.

8. The copulverized sugar composition of claim 7, wherein saidpulverizing aid is a maltodextrin having a D.E. in the range of 9-13,has a descriptive ratio of about 2 or more, and is derived from a waxystarch.

9. The copulverized sugar composition of claim 7, wherein saidcomposition additionally contains from about 0.1 percent to about 1percent by weight of sugar grinders starch based on the weight of thesugar composition.

10. A process for preparing a non-hygroscopic, water-soluble sugarcomposition comprising: copulverizing in a dry, solid state, a whitesugar component and a pulverizing aid in the form of a water-solublemaltodextrin having a measurable dextrose equivalent value notsubstantially above about 20, said pulverizing aid ranging from about 5percent to about 20 percent by weight of said sugar composition,continuing the copulverization until substantially all of thecopulverized particles are not substantially above about 40 microns insize.

11. The process of claim 10, wherein said pulverizing aid is present inamounts ranging from about 7 percent to about 12 percent by weight,based on the said sugar composition.

12. The process of claim 10, wherein said pulverizing aid is amaltodextrin having a D.E. in the range of 9-13, having a descriptiveratio of about 2 or more, and being derived from a waxy starch.

13. The process of claim 10, wherein said white sugar component isgranulated sucrose.

14. The process of 'claim 10, wherein said copulverization is conductedin the presence of up to about 3 percent by weight of a starch orcellulose-derived product based on the weight of the sugar composition.

15. A process for preparing a non-hygroscopic, water-soluble sugarcomposition comprising: copulverizing in a dry, solid state, of fromabout 86 percent to about 92 percent by weight of a granulated sucrose,from about 7 percent to about 12 percent by weight of a pulverizing aid"in the form of a water-soluble maltodextrin having a measurable dextroseequivalent value not substantially above about 20, and from about 0percent to about 2 percent by weight of a sugar grinders starch,continuing the copulverization until substantially all of thecopulverized particles are not substantially above about 40 microns insize.

16. The process of claim 15, wherein said pulverizing aid is amaltodextrin having a D.E. in the range of 9-13, a descriptive ratio ofabout 2 or more, and being derived from a waxy starch.

17. The process of claim 15, wherein said sugar grinders starch ispresent in amounts ranging from about 0.1 percent to about 1 percent byweight.

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1. A COPULVERIZED, NON-HYFROSCOPIC, FREE-FLOWING, WATERSOLUBLE SUGARCOMPOSITION COMPRISING A WHITE SUGAR COMPONENT COPULVERIZED WITH A"PULVERIZING AID" IN THE FORM OF A WATER-SOLUBLE MALTODEXTRIN HAVING AMEASURABLE DEXTROSE EQUIVALENT VALUE NOT SUBSTANTIALL ABOVE ABOUT 20,SAID "PULVERIZING AID" RANGING FROM ABOUT 5 PERCENT TO ABOUT 20 PERCENTBY WEIGHT OF SAID SUGAR COMPOSITION, SAID SUGAR COMPOSITION HAVING ANAVERAGE PARTICLE SIZE RANGE SUCH THAT AT LEAST ABOUT 95 PERCENT PASSESTHROUGH A 325 MESH SCREEN, SAID SUGAR COMPOSITION HAVING A RATIO OFWEIGHT AVERAGE PARTICLE SIZE TO NUMBER AVERAGE PARTICLE SIZE OF LESSTHAN ABOUT
 2. 2. The copulverized sugar composition of claim 1, whereinsaid ''''pulverizing aid'''' is present in amounts ranging from about 7percent to about 12 percent by weight said sugar composition.
 3. Thecopulverized sugar composition of claim 1, wherein said ''''pulverizingaid'''' is a maltodextrin having a D.E. in the range of 9-13, has adescriptive ratio of about 2 or more, and is derived from a waxy starch.4. The copulverized sugar composition of claim 1, wherein said whitesugar component is sucrose which is present in amounts ranging fromabout 77 percent to about 94 percent by weight of the sugar composition,and said ''''pulverizing aid'''' is present in amounts ranging fromabout 5 percent to about 20 percent by weight based on the weight of thesugar composition.
 5. The copulverized sugar composition of claim 1,wherein said composition additionally contains up to about 3 percent byweight of a starch or a cellulose-derived product.
 6. The copulverizedsugar composition of claim 1, wherein said composition additionallycontains from about 0.1 percent to about 1 percent by weight of sugargrinders starch based on the weight of the sugar composition.
 7. Acopulverized, non-hygroscopic, free-flowing, water-soluble sugarcomposition comprising a copulverized mixture of from about 86 percentto about 92 percent by weight of sucrose, from about 7 percent to about12 percent by weight of a ''''pulverizing aid'''' in the form of awater-soluble maltodextrin having a measurable dextrose equivalent valuenot substantially above about 20, and from about 0 percent to about 2percent by weight of a sugar grinders starch said % by weight based onthe weight of sugar composition, said sugar composition beingcharacterized as having an average particle size range such that atleast about 95 percent passes through a 325 mesh screen, saidcomposition being further characterized as having a ratio of weightaverage particle size to number average particle size of less than about2.
 8. The copulverized sugar composition of claim 7, wherein said''''pulverizing aid'''' is a maltodextrin having a D.E. in the range of9-13, has a descriptive ratio of about 2 or more, and is derived from awaxy starch.
 9. The copulverized sugar composition of claim 7, whereinsaid composition additionally contains from about 0.1 percent to about 1percent by weight of sugar grinders starch based on the weight of thesugar composition.
 10. A process for preparing a non-hygroscopic,water-soluble sugar composition comprising: copulverizing in a dry,solid state, a white sugar component and a ''''pulverizing aid'''' inthe form of a water-soluble maltodextrin having a measurable dextroseequivalent value not substantially above about 20, said ''''pulverizingaid'''' ranging from about 5 percent to about 20 percent by weight ofsaid sugar composition, continuing the copulverization untilsubstantially all of the copulverized particles are not substantiallyabove about 40 microns in size.
 11. The process of claim 10, whereinsaid ''''pulverizing aid'''' is present in amounts ranging from about 7percent to about 12 percent by weight, based on the said sugarcomposition.
 12. The process of claim 10, wherein said ''''pulverizingaid'''' is a maltodextrin having a D.E. in the range of 9-13, having adescriptive ratio of about 2 or more, and being derived from a waxystarch.
 13. The process of claim 10, wherein said white sugar componentis granulated sucrose.
 14. The process of claim 10, wherein saidcopulverization is conducted in the presence of up to about 3 percent byweight of a starch or cellulose-derived product based on the weight ofthe sugar composition.
 15. A process for preparing a non-hygroscopic,water-soluble sugar composition comprising: copulverizing in a dry,solid state, of from about 86 percent to about 92 percent by weight of agranulated sucrose, from about 7 percent to about 12 percent by weightof a ''''pulverizing aid'''' in the form of a water-soluble maltodextrinhaving a measurable dextrose equivalent value not substantially aboveabout 20, and from about 0 percent to about 2 percent by weight of asugar grinders starch, continuing the copulverization untilsubstantially all of the copulverized particles are not substantiallyabove about 40 microns in size.
 16. The process of claim 15, whereinsaid ''''pulverizing aid'''' is a maltodextrin having a D.E. in therange of 9-13, a descriptive ratio of about 2 or more, and being derivedfrom a waxy starch.
 17. The process of claim 15, wherein said sugargrinders starch is present in amounts ranging from about 0.1 percent toabout 1 percent by weight.